| 消除酿造食醋二次沉淀的方法研究 |
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| 引用本文： | 张丽华,冯彦博,刘岩,赵大军,于家良.消除酿造食醋二次沉淀的方法研究[J].中国调味品,2007(5):52-54. |
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| 作者姓名： | 张丽华 冯彦博 刘岩 赵大军 于家良 |
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| 作者单位： | 1. 渤海大学,生物与食品科学学院,辽宁,锦州,121013
2. 营口市动物防疫监督所,辽宁,营口,115000 |
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| 摘 要： | 利用明胶、蛋清液两种澄清剂对酿造食醋进行初步的澄清实验,并对处理后食醋的吸光光度值、酸度等进行测定,比较其澄清效果。结果表明,蛋清液是较好的澄清剂,其澄清度高,用量适中,明胶处理效果稍差。经澄清后,可以消除食醋的二次沉淀现象。
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| 关 键 词： | 食醋 澄清 蛋清液 明胶 |
| 文章编号： | 1000-9973（2007）05-0052-02 |
| 修稿时间： | 2007-01-15 |
Study on methods of removing the second deposition in brewing vinegar |
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| ZHANG Li-hua,FENG Yan-bo,LIU Yan,ZHAO Da-jun,YU Jia-liang.Study on methods of removing the second deposition in brewing vinegar[J].China Condiment,2007(5):52-54. |
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| Authors: | ZHANG Li-hua FENG Yan-bo LIU Yan ZHAO Da-jun YU Jia-liang |
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| Affiliation: | 1. College of Biotech and Food Science, Bohai University, Jinzhou 121013,China; 2. Animal Epidemic Prevention Supervising Station, Yingkou 115000,China |
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| Abstract: | Glutin and egg white were used as clarification agents to dispose the deposition in brewing vinegar.The ABS and pH of disposed vinegar were determined.The clarification effects were compared between two agents of glutin and egg white.The results showed that the egg white was better than glutin with higher clarification degree and moderate dosage.The second deposition in brewing vinegar was removed after clarification with egg white. |
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| Keywords: | vinegar clarification egg white glutin |
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